Marinating meat in a plastic bag keeps the meat covered with the herb marinade and makes cleanup a cinch. Just throw out the bag.
1 cup tomato juice
1 tablespoon olive oil or cooking oil
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/4 teaspoon pepper
One clove garlic, minced
1 pound beef top round steak, cut 1-inch thick
Two large onions, thinly sliced and separated into rings
Steamed green beans (optional)
For marinade, combine tomato juice, oil, basil, oregano, pepper, and garlic. Set aside.
Trim fat from steak and cut steak into four equal portions. Place meat in a plastic bag set in a deep bowl. Pour marinade over steak. Seal bag; turn to coat steak well. Marinate overnight in the refrigerator. Then, drain steak, reserving marinade.
Place onions on an 18-inch square of heavy foil. Turn edges of foil up slightly. Drizzle 1/2-cup of the reserved marinade over onions. Fold foil tightly to seal. Grill onion packet and steak on an uncovered grill directly over medium coals for ten minutes. Turn onion packet and steak; brush steak with marinade. Discard any remaining marinade. Grill steak to desired doneness, allowing eight to ten minutes more for medium doneness. Grill onions eight minutes more or until tender.
Unwrap onions and place on a serving plate. Arrange meat atop onion. Spoon any remaining sauce from onions over the meat. Serve with steamed green beans, if desired.
Recipe makes four servings Herbed Steak and Onions.
Nutrition information per serving:
Total fat: 6g
Saturated fat: 1g
Diabetic Exchange: Very Lean Meat: 3, Fat: 1